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PEANUT BUTTER COOKIES

This week on the #MNMLBlog we are talking about sugar and what it really does to your body. To kick the week off, Patti is back sharing a cookie recipe with no refined sugar! Yes, you read that right. Keep reading!


Hi everyone, Patti here with another great recipe for you. If your sweet tooth is anything like mine, it can be hard to deny at times. I hope I'm not the only one who feels the need to satisfy it's desire! I have a few recipes on hand that are easy to whip up quickly and are also somewhat healthy so I don't feel like I am "cheating" when I choose to give into my sweet tooth. Plus, who doesn't love a peanut butter cookie?


These cookies use natural maple syrup as the sweetener, 100% natural peanut butter (no added sugar), and teff flour which is a high protein, non gluten grain that is high in iron, calcium and zinc.


Now, if you're scratching your head and thinking “I’ve never heard of teff flour!" don't worry, I've got to scoop. Teff is a very small grain that originated in Ethiopia. It's small size makes it harder to harvest and accounts for its higher price when compared to other non gluten grains (it’s going to cost a bit more than the standard Gold Medal flour but the taste is worth it!). In its whole grain form, teff can be cooked and eaten as a breakfast cereal or combined with other grains as a pilaf oused in stuffing.


I really love trying unusual ingredients when I’m looking for new recipes to try, so when I spotted this cookie recipe in Terry Walters’ cookbook Clean Food, I knew I had to try it!



INGREDIENTS

1 ½ cups teff flour

¼ tsp sea salt

1 tsp baking soda

1 cup chunky natural peanut butter

1 cup natural maple syrup

½ cup semisweet or dark chocolate chips (for a cookie completely free of refined sugars, omit chocolate chips)

DIRECTIONS

Preheat oven to 350 degrees. Combine flour, salt, and baking soda in one bowl and peanut butter and syrup in another. Pour wet ingredients over dry and blend until just combined. Fold in chocolate chips. Line a cookie sheet with parchment paper (parchment paper is my secret weapon for making clean up a breeze!). Drop batter by heaping teaspoons onto cookie sheet. Leave cookies free form or press the dough down with the tines of a fork in a crisscross pattern. Bake for 13 minutes or until just slightly browned. Watch them closely, you do not want to over-bake these cookies! Remove from the oven and place on a wire rack to cool.


This recipe is smpl, quick and yummy…enjoy!



Until next time,

Patti

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